Material...







Lallemand/Lallzym OE
...Maceration/skin contact
...A preparation of pectinase with hemi-cellulase and cellulase secondary activities In red wines it allows the release of tannins bound to polysaccharides, increases colour stability and round mouthfeel characteristics. It also helps the wine hold up during,ageing. In white wines the action of Lallemand OE increases the amount of aromatic precursors. Improves clarification, increases juice and sugar yields and allows a selective extraction of aromatic precursors.
Lallemand/Lallzym EX
...Maceration/skin contact
...A preparation of pectinase with hemi-cellulase and cellulase secondary activities, developed to improve the stabilisation of colour and tannins. This preparation was developed to improve the stabilisation of colour and tannins.
Lallemand/Lallzym HC
...Clarification
...A balanced blend of poly-galacturonase, pectin esterase and pectin lyase enzymes which provide a complementary action in the breakdown of the pectin molecule. Lallemand HC has been highly purified.
...This reduces, to a minimum, the amounts of oenological products added to the wine

Lalvin Fermaid K-Complete yeast nutrient
...Fermaid K promotes efficient and rapid growth of yeast in a fermentation medium. Fermaid K supplements a series of nutrients and bio factors such as di-ammonium phosphate, vitamin B1, magnesium sulfate, source sterols and unsaturated fatty acids, folic acid, niacin, and calcium pantothenate. Recommended dosage of Fermaid K is 25g/Hl.

Lalvin Cerevit
...A mixture of the pure vitamins nicotinamide, calcium pantothenate, pyridoxine hydrochloride, thiamine hydrochloride and biotin. Recommended for addition to starter culture tanks and vitamin deficient juices to maximise yeast cell numbers and activity.


Lalvin yeast hulls
...Dried preparation of the insoluble fraction of whole yeast cells. i.e. cell wall membrane. Publications have indicated the effectiveness of yeast hulls in the prevention of stuck and sluggish fermentations. Yeast hulls in the must supplement survival factors such as sterols.


Lalvin yeast extract
...FNI 100 is a water soluble primary grown yeast peptone with less than 1% salt. It contains soluble amino acids, peptides, nucleic acids, vitamins minerals and growth factors, Ideal for all types of fermentations including lactic acid cultures.
Usage of MBR strains
...MBR™ strains are an easy-to-use product that does not require pre-culturing before wine inoculum. Rehydrate the content of a 25 g packet into 500 ml of still or plain water, for 15-20 minutes at 20-30°C. Proportionally adjust the water volume for different quantities. Use the suspension to inoculate the wine as the alcoholic fermentation is ending, then gently stir to get an homogeneous distribution of the bacteria.

Storage of MBR strains
...Freeze-dried starter cultures Lalvin 31 can be stored in refrigerators at about 4°C. for at least 12 months. A storage period of more than 18 months is possible at - 18°C. Do not expose the sachet to higher temperatures (>30°C) for a longer period of time. Lallemand cultures can be transported at environmental temperature without significant loss of activity. However, they must be stored at cool conditions immediately after transport.
Spherical Grained bentonite Bengal for wine clarification.
Tanicol :
 

- Structure and body enhancement in red wine.
  - Color stablilzation.
Tanin Au Alcohol :
 

- White wine clarification.
  - Good wine clarifying at low temperature.
  - Reinforcement of white and claret wine structure and body.
 
 

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